Happy Memorial day everyone! Today is the day we celebrate those who have served and are serving in the military. These men and women sacrificed their time and lives to serve this country. Thank you to all of those who are serving and have served. No amount of thank you(s) can truly compensate you for your sacrifices. So if you happen to come across a service member in your travels, or know a parent or grand parent of a service member, take the time today to thank them for their service or their family’s service. Believe me even a simple thank you from a stranger can make a difference.

Although today is a day of reflection is it also the official start to summer. Many of you, myself included, will be spending time with family and friends, throwing back couple of beers and eating some good BBQ. But lets be honest, a cookout isn’t a cookout without potato salad. I normally follow my grandmothers recipe, which is a very basic potato salad that is legend in our family (recipe coming soon) but sometime you have to shake things up. Last summer I found a ranch, bacon, cheese potato salad that has become a staple for my family. This is the first batch of the summer! So lets fire up those grills, and take a moment and reflect on those who served and have served.

Bacon Ranch Potato Salad


5 lbs red potatoes, unpeeled and cut in half
1 cup mayonnaise (if you want to make this healthy…you can sub in greek yogurt)
1 cup sour cream
1 1-oz package of dry ranch mix
6 green onions, sliced thin (usually I omit the onions because I’m not a fan)
1/2 cup shredded cheddar cheese (I normally add more than ½ a cup…normally I just keep adding cheese until it looks like enough to me and most of the salad is covered with cheese)
8 slices of bacon, cooked until very crisp and crumbled (prepare right before serving)

1) Bring a large pot of water to a boil. Cook potatoes until tender, but still firm enough to cut, about 15-20 minutes. Cut into small cubes and chill in refrigerator for 3 hours. (Or if you’re in a rush, run some cold water over the potatoes to chill them faster and put them in the freezer for a few mins)

2) In a small bowl combine mayo, sour cream and ranch mix.

3) When ready to serve, toss together potatoes, ranch, green onions, cheddar cheese and bacon. Serve immediately.